Creme brulée au chocolat



  • 70 cl whipping cream
  • 140 g (0,30 lbs) sugar
  • 35 g (0,077 lbs) cocoa
  • 2 eggs + 5 yolks
  • 2 large spoonfuls of brown sugar
  • 2 vanilla pods

Preheat the oven to 150°C-302 (th.5).
Slit the vanilla pods to remove the seeds.
Whisk the eggs, egg yolks, vanilla seeds, cocoa and sugar.
Add the whipping cream and mix. Pour into ramekins.
Place the ramekins in a dish with 1 cm of water in the bottom to make a
cooking in a bain-marie. Bake for 40 minutes in the oven.
Cover with cling film and refrigerate.
Before serving, sprinkle with brown sugar and caramelize under the grill of the
oven.

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